Pineapple, Raspberry, Beet Crisp

Pineapple, Raspberry Beet Crisp is a delicious vegan dessert with the color scheme of a Caribbean sunset and the nutrition profile of a power smoothie. The filling offers up a diverse array of vitamins and antioxidants, while the crumble topping provides high quality fiber and heart healthy Omega-3s.

Pineapple, Raspberry Beet, Crisp is a delicious vegan dessert with the color scheme of a Caribbean sunset and the nutrition profile of a power smoothie. The pineapple, raspberries and beets offer up a diverse array of vitamins and antioxidants. Ground almonds, oats and flax provide high quality fiber and heart healthy Omega-3s. As non-vegans, we like to top ours off with greek yogurt for protein, probiotics and creaminess, though it’s equally delicious with our rich sweet vegan cashew cream. In this case, you definitely should save room for dessert!

Preparation

Preheat the oven to 350 oF.

Cut the pineapple lengthwise into four wedges. Cut each wedges into 1/4 –inch slices.

Sprinkle ¼ cup light brown sugar on a 9 by 13-inch ceramic or glass baking dish. Place pineapple slices on top of the sugar, make sure your overlap the slices to form an even layer. Top with the raspberries and grated beet.